Imported from Instagram

One-Pot Creamy Tuscan Chicken Pasta

Name: One-Pot Creamy Tuscan Chicken Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: olive oil (Amount not shown; estimated typical amount for sautéing); chicken breast (Cut into pieces; amount not shown); salt (A pinch for seasoning the chicken and onion; additional amount may be needed to taste); black pepper (Amount not shown); onion powder (Amount not shown); garlic powder (Amount not shown); paprika (Used in the chicken seasoning and sprinkled in again while the pasta cooks); dried herbs (Type and amount not shown); onion (Diced; amount not shown); garlic (Minced; the OCR describes it as “vampire kryptonite”); sun-dried tomatoes (Amount not shown); canned tomatoes (“Tin tomatoes” in the source; amount not shown); vegetable stock (Amount not shown); double cream (Amount not shown); fusilli (Amount not shown); spinach (A handful); fresh parsley (Added at the end; extra parsley is optional)

Recipe by Imran Ali @whatinthechef · Instagram

Imported by Mahira Zahid on SeeMeCook

A creamy one-pot pasta with seasoned chicken, onion, sun-dried and canned tomatoes, spinach, and fresh parsley. The pasta simmers directly in a creamy vegetable-stock sauce before the chicken is returned to the pot.

4 servings40 minItalian

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Ingredients

olive oil (Amount not shown; estimated typical amount for sautéing)
chicken breast (Cut into pieces; amount not shown)
salt (A pinch for seasoning the chicken and onion; additional amount may be needed to taste)
black pepper (Amount not shown)
onion powder (Amount not shown)
garlic powder (Amount not shown)
paprika (Used in the chicken seasoning and sprinkled in again while the pasta cooks)
dried herbs (Type and amount not shown)
onion (Diced; amount not shown)
garlic (Minced; the OCR describes it as “vampire kryptonite”)
sun-dried tomatoes (Amount not shown)
canned tomatoes (“Tin tomatoes” in the source; amount not shown)
vegetable stock (Amount not shown)
double cream (Amount not shown)
fusilli (Amount not shown)
spinach (A handful)
fresh parsley (Added at the end; extra parsley is optional)

Steps

1
Heat the olive oil in a large pot. Add the chicken breast, then season with salt, black pepper, onion powder, garlic powder, paprika, and dried herbs. Mix so the chicken is evenly coated.
2
Cook the seasoned chicken until cooked through and browned, allowing it to cook undisturbed enough to develop color. Move the chicken to one side of the pot.
3
Add the diced onion and minced garlic to the pot. Season with a touch of salt and cook until the onion softens and looks as shown in the video; the salt helps draw moisture from the onion.
4
Add the sun-dried tomatoes and cook until they become fragrant.
5
Add the canned tomatoes, dried herbs, vegetable stock, and double cream. Stir to combine and bring the mixture to a gentle simmer.
6
When the sauce reaches a gentle simmer, add the fusilli.
7
Simmer the pasta over medium-high heat for 10–12 minutes, or until the fusilli is cooked. Stir as needed so the pasta cooks evenly in the sauce.
8
While the pasta is cooking, add a sprinkle of paprika and a handful of spinach.
9
Return all of the chicken to the pot and mix it through. At this stage, the chicken is being reheated.
10
Finish with fresh parsley. Add a little more fresh parsley if desired; the extra parsley is optional.

Notes

The source provides no exact ingredient quantities, chicken size, or precise cooking temperature beyond a medium-high simmer and a 10–12 minute pasta-cooking time. Quantities and nutrition are estimated for four servings. Verify that the chicken is fully cooked before serving.